Journalist Sam Sifton is the former restaurant critic for The New York Times and currently serves as their National Editor. He actually wrote the book on Thanksgiving last year. It’s entitled Thanksgiving – How To Cook It Well and it’s an excellent resource that any home cook would want to have.
Sam shares highlights from Chapter 2 of the book which is defining the perfect bird and explaining how to best cook it.
Sam’s basic philosophy regarding the preparation of the Thanksgiving meal is “keep it simple and excellent.” He also believes in planning for lots of leftovers. “Go big!”